What We Know on French Mother Sauces is WRONG (Thesis Level Realization)

[@HardWorkingMitochondria]

When your training arc is so good that you just recreate the definition

[@haydendasilva487]

Alex French guy cooking is now my favorite anime.

[@iadtag1853]

IKR! LOL

[@rizlanghazali985]

It is the Engineer's training that leads to all this...

[@grant1753]

Die wiki

[@iComplainer]

Space bar, question mark. Lol wut

[@miriam4235]

Gotta love librarians. They always know how to set you on the right track.

[@gus473]

🦉Truly essential....! 👍🏼

[@squelchedotter]

Librarians rock and are so under appreciated.

[@Luick14]

It feels like it has been written as a movie scenario like the hero is lost and just a simple thought of the supporting actor the librarian gives that little light in his head to the grand finish

[@aaarrriic]

@@Luick14 omg so tru, I can’t stop picturing that in my head now lol

[@Melissa-cl2rf]

Seriously - look up the Connecticut Four and read "This Library Book Is Overdue!" by Susan Orlean if you need to find more reasons to love them.

[@jameshill2450]

Alex: "We're gonna make a cooking show so good that you won't even realize there was no food ..."

[@haanimely981]

😂

[@arkanglegeibriel]

Wikipedia has reverted the changes.

[@jonathanstein3559]

@@arkanglegeibriel the page was edited, but the detail about the mistranslation is still there, just far less prominent. Quoting it as it is now, "Compared to Escoffier's original list, "Jus de veau lié" and "Suprême sauce" were removed and "Hollandaise" was added. The English edition also included a selection of "English Sauces" in its chapter on small sauces,[22] and it omitted the comments from the French edition that stated Escoffier considered mayonnaise to be a sort of mother sauce. Hollandaise is also absent from similar lists in Jules Gouffé's, Antoine Carême's, and Prosper Montagné’s cookbooks."

[@justintomer2567]

All of the historical and culinary implications this has aside, the thing that struck me the most was probably that librarian who without missing a beat was like "have you checked the translations?" like hes been there and seen this type of thing a million times.

[@0v_x0]

Yeah that dude knows his job, it stood out for me, too. Also funding for public libraries in the US is shameful, like holy crap what an awesome facility.

[@Schaddn]

Librarians are often scientists with a PhD, so I suspect he did see this a fair amount of times already.

[@conorb7839]

That's like the i.t. equivalent of asking to plug it out and and back in again

[@Amaling]

​@a.phytophile4018 it's not a fair comparison, you should compare the best library in the entire USA to this here

[@rodrigofonseca1160]

Nope, shut up, US bad, any other country good. That helps alliviate my depression@@Amaling

[@bensouchet]

Hippo43 (the Wikipedia user who deleted a major part of the article) is currently banned for Wikipedia, He cannot re-edit the page, a small victory!

[@adrians3267]

All my homies hate hippo43

[@gozerthegozarian9500]

Hippo43 is cancelled!

[@TheCatWitch63]

Why did they do it? Why this person deleted part of the article, and was Alex able to restore it?

[@snifey7694]

@@TheCatWitch63 check yourself idk

[@corinnak.4875]

Hippo 43 is still out there, editing the article (last time in January 2022)

[@TomNils337]

"Why is the internet covered in sauce hollandaise and not mayo?" I hate it when my internet service provider gives me the wrong sauce

[@DinosaurousM]

"If you ain't got no sauce, you lost. But you can also get lost in the sauce." -Gucci Mane

[@krifik_kentang]

Sauce please

[@livedandletdie]

@@krifik_kentang 253643

[@chinmayd.s3300]

254363

[@krifik_kentang]

@@chinmayd.s3300 oba-san

[@ikatekeda6267]

This is a Thesis level realization. I hope he knows this. He could literally write a paper on this and submit it.

[@riddlydiddlyimawantedmanin4442]

Why bother to write a paper and submit it when he has already had his cake and eaten it ;)

[@ikatekeda6267]

@@riddlydiddlyimawantedmanin4442 Good question. Say he did it? I would do it just to officially change the definition. Wikipedia is a public encyclopedia. It's not truly classified as a true source. Also, it would be cool.

[@Klefth]

He totally should.

[@Lossanaght]

It will be fun to see his videos in the citation section of published papers XD

[@frempy4426]

Next video: Alex gets a PhD.

[@martagama4579]

"It never occurred to me it could be as stupid as a translation error." Oh, you'd be surprised how many times it is a translation error.

[@vengefulspirit99]

Most of the conflicts we get into are caused by simple misunderstanding. Makes sense

[@65fhd4d6h5]

Not really a translation error, more of an editing error for the translated version of the book.

[@russhillis]

Worse still, even English to English can be mis-translated.

[@RadicalEdwardStudios]

Genuinely, most of the things people are wrong about with respect to the bible are either mistranslations, or misinterpretations of meaning due to meaning shift over centuries. That said, the original said sea of reeds, but the old french version dropped an e, so even that happens.

[@fotoblanco]

@@russhillis Worse still is American to English. Was in a coffee shop in London and well comedy ensued.

[@fadrus]

The urge to whisper even in a closed library is strong.

[@Daorf]

I would watch an entire youtube channel about experts fact-checking and then rewriting Wikipedia.

[@notahotshot]

With follow up episodes where all of their work gets reverted, because it will.

[@anti-ethniccleansing465]

@@notahotshot Yep, because it’s filled with propaganda.

[@nerfherder4284]

Wikipedia is like asking the whole bar it's opinion.

[@revimfadli4666]

@@notahotshot more content material, yay!

[@AHG1347]

So an Englishman rewrote French culinary history. This atrocity is another sign of the storied rivalry between England and France. It seems like Alex has full access to any place in France. He is like the country's unofficial culinary and cultural ambassador. Salute to you Alex for never settling.

[@janedoe6147]

Talk of atrocities and rivalries is a bit much. Heinemann was indeed an Englishman, with a German father and Italian wife.

[@AHG1347]

@@janedoe6147 my apologies as it was meant to be tongue in cheek.

[@janedoe6147]

@@AHG1347 No worries, misinterpreted on my part. Too much hate in the world these days! Hope you're well.

[@seguinpierre739]

He is a Frenchman, he only speak in English to catch more people.

[@benediktlang7415]

@@seguinpierre739 Do you realize they are not talking about Alex but about Heinemann who translated the book of Escoffier?

[@Nawsey]

Easily you are in the top 5 most incredible youtube creators. Can’t even debate it.

[@teambl4dez]

True

[@tw-1-nkl-3]

True. Who're the other four tho?

[@jasonchang7762]

@@tw-1-nkl-3 Clickspring is one of those

[@hinatamasaki9991]

@@tw-1-nkl-3 I think he was nominated for the streamys

[@arkanglegeibriel]

Wikipedia has reverted the changes.

[@sarsticus]

I'd love a t-shirt that said "Hollandaise is *not* a mother sauce"

[@DavidXRae]

or 'hollandaise is a lie!'

[@modelyacht]

and the back states: "But Mayonnaise is a mother sauce."

[@DavidXRae]

@@modelyacht or on the back it could say, join your brothers and sisters in mayo!

[@arantes6]

@@DavidXRae It is, but let's be honest, it's a tasty lie ^^

[@frenchfriar]

I just want one that says "Mayo is a mother."

[@acdnintheusa]

I am genuinely moved by Alex’s pursuit for knowledge. That emotion totally caught me off guard. I was slightly overcome during the library segment. I’m like, WTH? Then I remembered, what are we truly without the desire to learn, grow, and share those lessons with others. Thank you Alex for that important reminder.

[@DinoSarma]

And the librarian. Like. You have those moments of clarity sometimes, and you realise that all the friends along the way really help you get there. Not gonna lie, I also got emotional.

[@shashankbj3804]

To me that sound like the purpose of life.. What a beautiful thing

[@Sidkain]

This series has brought me a whole lot of joy, information, and given me a new love for cooking again. Thank you, Alex. I cannot wait for your next series.

[@TheEjEGUN]

Going into the sublevels of the library was very cool! Really interesting inside look.

[@scotty12332109]

This has had to be one of the most thought through and insightful look into the world of food that i've ever seen, fair play, you beautiful man.

[@jagtan13]

Hey it's you!

[@tokiomitohsaka7770]

Man, you and your shaven brother are everywhere!

[@scrambledegg81]

"Probably need a little catch up on this." I see what you did there...

[@Kradukman]

But did he mean the old original ketchup or the new one from today ?

[@jenniferbeck5658]

Shoot, I didn't see your comment before I made mine - ugh

[@kylewolfe_]

First and last time you'll ever hear a French guy say that

[@iadtag1853]

I was missing that on the playlist. Was it ever uploaded? I mean the Ketchup video.

[@Lu-db1uf]

What did he do? He did get caught up on it.

[@ljubomirjakimovski3899]

Alex, pre 100k subs club here, this is by far the best series you've made. Thank you. Honestly, this has better value than any TV series I've watched recently. Thank you for standing up for Mayonnaise! You've inspired me not to settle when it comes to sauce and life aswell. Watching you I learn that there is but only one approach - avec l'amour! Your spark is heavily felt you wonderful french bastard. Merci. Merci beaucoup!

[@jjfromhonolulu9023]

You should make a T-shirt that says "Hollandaise is a fraud" on the front and "Mayonnaise is the ugly duckling of Mother Sauces" on the back and sell it online.

[@FrenchGuyCooking]

Done. dftba.com/frenchguycooking

[@64marcovix]

@@FrenchGuyCooking Excelente Amigo! Eres el mejor de los Home Based Cooks!

[@nathan5137]

@@FrenchGuyCooking 404 Not Found. I missed it!!!!

[@lizafeltimo6622]

Can these be re-issued?? I missed them by about 4 years!! 😂​@@FrenchGuyCooking

[@drbrainlp]

When Alex uploads it's always a treat for all the senses! Love the videos man. Keep up the good work!

[@dilawaizkhan8259]

so true😁

[@markmace22]

Highly agree! You can tell he truly enjoys making us great content! Always informative and easy to ingest.

[@varvaragustokashina4304]

Thanks to you, we shared a historic moment in culinary history.

[@zicopaul9622]

Didn't even consider that. This is so true!

[@KennitaJohnson]

That’s pretty powerful position to be in that they would open the library rare book section on a day the library was closed.

[@ashaf3561]

Libraries don't really have any good advertisement. I don't think that place could of asked for a better opportunity.

[@cyrilgermain2654]

On mondays, the general sections and reading rooms are closed to the public, but the BNF in general is a massive institution, and the regular workplace of countless people, so to be fair, it's more like he got a few people to open doors and give him a hand. I'm sure the 1.6m subs didn't hurt though ^^

[@gregoiref7038]

@@ashaf3561 That's the most famous library in France storing every book that is published and store some of the rarest book France posses. So I don't think it's for advertisement plus if you want to go see rare book you need to be studying at least a master degree and have authorization from your teacher/university (on that one he probably got help for a researcher or explained well enough that his research was legit)

[@k_meleon]

@@gregoiref7038 Pretty sure it has to do with his support from the CNC.

[@EtienneFolio]

Being French and knowing a bit french libraries, I'm pretty sure you just have to ask and give a proper reason why you need access to this specific book. And the YT channel and the subs made the employees come with open arms.

[@PedritoElMaldito]

Editors already wrecked both his page on mother sauces and the note he made in the pre-existing sauce page Edit: Hippo43 needs to get a life

[@thewolfin]

Yep - he who controls information controls the world.

[@CKOD]

Wikipedia, home of the most brutal internet slapfights and hugest egos over even the most mundane of things. Along with explanations to things that require you to be an expert on the topic to understand what its trying to explain, just so said ego-strokers can feel good about themselves in proving how smart they are.

[@barmalini]

@@thewolfin never mind they can control the English speaking world only. That's why I started learning French as my new years resolution and I only regret that i haven't done it sooner.

[@BSEUNHIR]

Hippo got banned for edit warring, now is the time! Page needs a cleanup because everything is listed twice right now. I'm not gonna become a wikipedia warrior, but maybe someone else here will. Just remember: Keep it civil, keep it constructive and take it slow. Otherwise someone else is just gonna revert your edit.

[@ale189251]

Yeah was checking the page and it was diffrent then what i see here. Its like a handful people who write everything in wikipedia sadly.

[@bfbaril]

Alex: Chef, mad scientist, and historian. Soon to get a Doctorate in Sauces.

[@BramVanhooydonck]

It makes sense that mayonnaise is a mother sauce, not just because of the technical difficulty, but also because it requires fewer and more common ingredients, unlike Hollandaise.

[@SRagy]

I agree - I've always found it a bit confusing that hollandaise was a mother sauce but mayonnaise not. It all makes sense now!

[@hibernate44]

What? Hollandaise requires 3 ingredients

[@untitledpnk]

@@hibernate44 Let's not pretend salt isn't an ingredient.

[@irvingdog01]

Agreed. And it utilizes one of the primary kitchen science moments; emulsion. Along with reduction and other hallmark concepts, they seem to be as much about technique as ingredients.

[@HeliosFish]

@@hibernate44 Rather for me it's rather how many types of sub sauces can be created using mayo. Whereas hollandaise really only has a handful

[@iadtag1853]

Geez. I never thought of having to watch real life Robert-Langdon-esque library scene so goose-bumps worthy: My English slurred to un arret.

[@MatthewScerriM]

"The whole history of french cuisine is based on a typo". Sorry Alex, but LOL.

[@Orinslayer]

sobs in broke french chef.

[@pierrejacquemin3321]

De très loin ma chaîne préférée sur KZbin. Je me suis mis à cuisiner grâce à toi : je débute seulement mon obsession pour les ramens. Bravo pour tout, pour la qualité des recettes, pour ta passion contagieuse, pour l'humour et pour l'approche rationnelle de la gastronomie. Je te souhaite de très bonnes fêtes de fin d'année.

[@natanmilikowsky4797]

Man, your original Wiki page is so much better than the current one. Why did they Botch is so badly?? Loved the series! keep up the good work!

[@Venom89062]

The dude is literally correcting food history. I love it!

[@gagamba9198]

Not if wikipedia has anything to say about it. Check out all the edits. moves, revisions back and forth.

[@TheHenranMan]

@@JackHudler They clearly aren't doing it maliciously though...

[@clewstah]

To be honest, it just makes more sense for mayo to be a mother sauce, since it's the base for so many other sauces. :)

[@patrickcharette2151]

All of us checking Wikipedia: *My god he’s done it, he’s actually done it*

[@spartanical]

I just checked and I don't see any of what he wrote. Did someone edit his contribution out already? Or is the French Wikipedia different than what I will find here in the U.S.? What am I missing?

[@christophedlauer1443]

@@spartanical Someone mentioned his edit was removed "for 'original researchh, commentary, tone'."

[@patrickcharette2151]

@@spartanical I googled mother sauces, I think it’s separate to simply sauces

[@spartanical]

@@christophedlauer1443 Thanks for that! I was so disappointed not to find it; but at least I have an explanation now. Though the reason they provide seems fishy. Sounds like they don't want anyone disrupting the status quo. But of course no one learns anything when that is the case.

[@lvs6775]

@@spartanical the information’s still there. You have to go to French Mother Sauces. It’s not exactly how he wrote it, but the information he provided is still being used.

[@Rychlas]

I'm a casual, and I've never heard of Hollandaise before, yet I've always been using mayo as a base or an ingredient in so many cuisines. It boggled my mind why Hollandaise is called a mother sauce, not Mayo, even though it is mayo that has these perfect properties to either be a base or to enhance a cuisine and is so much easier to make. I'm so glad you proved my intuition to be correct! Great work, Alex. I believe if you keep this up, a University should award you with a honorary title for your achievements in culinary research! Kudos to you.

[@stellamantikou4978]

This episode brought my respect and love for Alex and his work to a whole new level I never thought possible. It is so cool that I come back to this episode often as a pick-me-up. Great job.

[@vanessakitty8867]

TY for giving us a first person view into your library. The information on the sauces has been incredible.

[@GabeWeymouth]

"I still have a little surprise in my drawers." Phrasing!

[@dgh25]

🤣

[@FiXato]

glad to see I'm not the only one whose mind went there. ;)

[@Taika_]

As a food scientist your dedication brings me so much joy and satisfaction. Great job, Alex! Your channel never disappoints me 🤓💜

[@AlexanderWilithinIII]

When I saw the title my first thought was "Oh no, this poor guy thinks he can actually edit Wikipedia." And lo and behold, it's been reverted. Unfortunately, they don't care about your research, they only care that the info came from a "reputable" publication.

[@Ryndae-l]

Well, it's the way the encyclopedia works. Wikipedia is not a place for original research and new discovery - you need to convince other sources first.

[@Ithirahad]

The info *DID* come from a reputable publication (namely literally the guy who originally wrote about this, 1st edition!), and the sourcing is documented here in this video. The concept behind the rule is sound, but the enforcement is not. And if it were to hypothetically turn out that the video was faked somehow, that's one of the reasons why there is an edit button to begin with!

[@LarsPallesen]

It's hard to beat the original source (the book) for a reputable source. The Wikipedia people should respect that.

[@oldvlognewtricks]

@@LarsPallesen They prioritise consensus over accuracy.

[@Bayonet1809]

@@oldvlognewtricks Which is a ridiculous policy considering how influential Wikipedia has become; they can now create the consensus.

[@chris_marso]

This series was incredibly inspiring Alex. One of the best things I've seen on KZbin. Merci beaucoup.

[@platypuspracticus2]

The mortal enemy of French everywhere: an Englishman with a sense of entitlement.

[@recoil53]

I would think the English culinary world itself would be a nightmare to the French.

[@decimusdrake5791]

The mortal enemy of everyone everywhere: an Englishman with a sense of entitlement. Corrected it for you.

[@caleb1031]

*Angry Gordon Ramsay noises*

[@WhatACoolArrow]

@@recoil53 Marco Pierre White's career begs to disagree

[@recoil53]

@@WhatACoolArrow So I'm supposed to ignore the part where he did extensive time in the kitchens of acclaimed French chefs?

[@snifey7694]

When your knowledge is so big that you had to rewrite a whole article edit: as I saw the actual wiki page and read a quarter of the comments, I now want you to fight back

[@pekkasaarinen2902]

And then someone reverts it back.

[@Helvianir]

The wikipedians reverted it and even changed the new article he wrote

[@snifey7694]

@@Helvianir your reply has now make me hate Wikipedians

[@iadtag1853]

The fact that this series alone is so GOOD makes it a no-brainer to just binge rewatch everything he uploaded.

[@chrishaselden]

Wow, what a bombshell. This was an amazing end to an amazing series on sauces. Thank you Alex!

[@bogdanmaricuta121]

Mon Dieu Alex!!!!! You nailed this!!! Good job man! I really appreciate your content and knowledge and the amount of work in order to do these videos is astonishing!!! Merci Alex!!

[@JohnGrahambeehive]

Great to see it actually in Wikipedia “frenchguycooking”

[@thedoctor2405]

@@JackHudler yep need to fight him

[@PaulTMaack0]

@@thedoctor2405 ​yeah. Did you check out the discussion? That guy must be a real joy at parties.

[@ThisIsTheInternet]

@@PaulTMaack0 Wikipedia editors are unsung heroes keeping a lot of bad stuff from happening to important sources of publicly accessible knowledge behind the scenes. Alex's finding is interesting but it's not rigorous and jumps to conclusions. It's a starting point for figuring out what happened but it's not the answer (yet)

[@edwincasimir28]

@@JackHudler Oh, so Wikipedia should now count indirectly sourced information and personal conclusions as part of an article? So if say, someone was to misconstrue the content of a legitimate source to come to the conclusion that the earth is flat, that should just be left in there as legit information. WP has quality standards. Unsolicited opinion does not hold water there.

[@HeliosFish]

@@JackHudler It is an information portal that can be maintained by both scholars and laypersons alike. The main reason why there's a no original research policy is that it immensely reduces the burden of verifying any posted information to the simple act of checking it against the referenced sources. And that's what makes it good, since it doesn't require someone to have some obscure doctoral degree to fact check everything

[@instantbeansoup]

Alex, after finding enough clues and leads, sitting in front of his pc: wait, it's all typo? Heineman: 🔫 *always has been*

[@rotary7372]

I can't help but smile with delight that the library helped you so much. There are time where librarians really worked hard to get me information that really only mattered to me. Libraries are great institutions and the librarians are great people.

[@icreatedthistx]

I've watched your channel for.... 7 years? Your sauce series has been my favorite. I've enjoyed every video but this series was remarkable. Thank you.

[@christopheralden7400]

I just discovered Alex. I'll be a faithful watcher from now on. He's captivating and this series is one of the best produced videos I've seen yet. Bravo Alex. And thanks for turning me on to Mother Sauces! Happy Holidays.

[@spokehedz]

6:00 - You know that Alex is a good person, because he whispers in a entirely empty library.

[@daolchang]

everyone: hollandaise is a mother souce Alex: "if an item does not appear in our records, then it does not exist"

[@dimilton3166]

This is probably the first Squarespace ad I have seen that deeply explains how it works.

[@nry3223]

Alex, this episode was beautiful as usual. Culinary arts and history is the main reason why I decided to learn French (that unfortunately...I've forgotten most of due to memory loss issues). My time in France was splendid, and your channel deepens my love and appreciation for food every video. I learn something new every time. I'll take up French again sometime, read over all my schoolwork from High School, and go back to France, just to read this book. It's sacred, and while I could probably read a version online, there is something magical about holding the root of all. Your channel is an inspiration, and at least for me...has renewed passion that has otherwise been lost to this year's events. Thank you, keep it up.

[@Tofu61]

The fact that your edit is not only still there, but in fact expanded upon is really amazing and heartwarming to see.

[@fargoflagrant7796]

ive been to that library before but this video makes it feel like a cool entirely new place

[@finalfun3641]

they already took away the paragraphs explaining the possible misconception of hollaindais beeing a mothersauce

[@zrobeast]

I wonder how a lot of classically trained French chefs who always thought Hollandaise as a mother sauce will feel when this video goes viral.

[@langelr8714]

Dear Alex, please never stop that amazing and powerful curiosity you have, is truly a huge motivation, thanks with all my heart broder

[@kenorvick5379]

This video was brilliant Alex. The production quality was class as well!

[@matekochkoch]

The dislikes are missing Heinz Ketchup in your article.

[@arnaud7671]

"What about mayo lovers [...] it's a *** mother sauce" *happy Boris' noise*

[@thedanman9650]

Lmao 😂 Someone's gotta show him this video

[@adamcarson1516]

The French national library being closed on Mondays is the most French thing I’ve ever heard 😂

[@bogdanmaricuta121]

Most of the museums in the world are closed on Monday! ...

[@serenadinardo5159]

All the libraries in my town (Monza, Italy) are closed on mondays

[@perlimpinpin101]

Same in Canada

[@cliffbramlett4131]

Most businesses and government offices in France are required, by law, to be closed at least one day a week. Businesses pick which day they want that to be. Monday is often the preference.

[@ivetterodriguez1994]

I live in SoCal. and at least my local city library closes Mondays too.

[@giovannimura3491]

Wow man, I'm so impressed with the quality all your videos has. Your research work is A M A Z I N G. Keep in there Alex, I've been learning a lot due to your job. Thank you again for this wonderful series. Regards from Paraguay, the unique country that have a solid soup.

[@Rexer73]

Hello Alex from Faroe Islands, discovered your channel two days ago and I'm on quite a binge. Just wanted to say thank you. Your videos are amazing.

[@buzzman4860]

That library is incredible

[@Wild111]

_Scene in a pub in London in 1906_ "So, they give me this french cook book to translate... And the bloody thing was so boring! I even changed some things and omitted certain paragraphs and the editor didn't even notice. But who cares? I resigned today and nobody is going to punish me for a damn mayonnaise recipe"

[@EugeneBuvard]

This library is craaazy!! And the books are digitized, then OCRed for research functionalities, really impressive.

[@HostileTakeover2]

The editing and camera work just get better and better!

[@chriscromar9013]

Wow! Great finish to Mother Sauces. I have this feeling that you may be revisiting this sometime in the future.

[@Feelicitasy]

As a librarian, this is probably the best video on this series, just saying. We know stuff, and we know where to find it :D

[@Viniter]

Remarkable, you managed to make editing Wikipedia look cool!

[@brokensprog]

Your article has stirred up no small controversy on wiki, you may want to comment on the discussion of the article as one editor in particular refuses to keep Hollandaise out of the list of French Mother Sauces despite the French sources not including it as one.

[@revimfadli4666]

Tbf, has the error become popular enough that Hollandaise effectively became a mother sauce?

[@twocsies]

@@revimfadli4666 The type of independent research that went into this video is explicitly banned by Wikipedia. Alex might be right, but to be Wikipedia quality he needs to convince historians who then publish the results. Otherwise everyone can claim that this or that translation means this or that, in the face of evidence to the contrary (100 years of writing on mother sauces). "Wikipedia articles must not contain original research. The phrase "original research" (OR) is used on Wikipedia to refer to material-such as facts, allegations, and ideas-for which no reliable, published sources exist. This includes any analysis or synthesis of published material that serves to reach or imply a conclusion not stated by the sources. To demonstrate that you are not adding original research, you must be able to cite reliable, published sources that are directly related to the topic of the article and directly support the material being presented."

[@jenniferhergert4447]

You are missing the entire point of this video. The book he found in the library clearly states that mayonnaise is a mother sauce and sauce Hollandaise is not. There is no old French book that states otherwise, apart from the wrong English translation.

[@jinn2722]

As someone who went crazy trying to find french mother spaces and daughter sauces a few years ago. I am beyond happy that there is finally a wikipedia article that explains all of it! Thank you for your entire "Mother Sauces" series

[@LarsPallesen]

The editing of these videos is phenomenal! The montages in particular are works of art. Wow.

[@MythologyAlex]

Beautiful to watch history get rewritten (or in this case, rectified) on KZbin

[@jameshill2450]

Unrewritten

[@Helvianir]

It's already been removed by wikipedians because muh supposed original research.

[@QuizMasterEntertainment]

As a guy who hates misinformation more than anything, this episode hits in all the right places for me

[@masterminenz]

and the wikipedia circlejerk strikes it down.

[@robertmacfergus9288]

In all honesty it is just one person reverting it to the old version, a few people have tried fixing back to Alex's version only for it to be quickly undone.

[@eriksolce7000]

@@robertmacfergus9288 That's what happens when someone wants to "win" an Internet argument. They sit in front of their computer mashing refresh. Check the talk tab at the top of the "Sauce" page to find the discussion over the matter. What is written currently is "technically" correct but they are still preferring the English translation as a source and using modern Internet pages based off that abridged translation as proof. They're caught in a loop about why hollandaise is listed. When enough time has passed and the majority of people agree with something that was opinion from the start, it is difficult to change everyone's mind even with proof of the original.

[@robertmacfergus9288]

​@@eriksolce7000 I don't think we are in disagreement. I do not believe the person who kept trying to remove and later hide Alex's information was doing something good. My reply was to point out that it was one person who was the problem rather then the entire wikipedia community.

[@TheNonameSenki]

Please never stop being so passionate and thorough about cooking and culinary history. Also, your video shooting and editing techniques are outstanding. They even open the library just for you, wow. :) You are the man, Alex... you are the man! :) I can't wait your next big series.

[@claude199x]

This was an amazing journey, worth of a movie... Congratulations on your persistence, curiosity and knowledge, one of the best channels on YT.

[@gregboyer3956]

I'd always wondered about Hollandaise as being a mother sauce, since, having worked in kitchens for almost twenty years - by far mayonnaise is more used and versatile than Hollandaise. My one though on the difference between them is that the only real difference between them is the lipid used and the temperature - otherwise they are both egg sauces which fall within the water-in-oil emulsion category. I appreciate your dogged persistence in finding where Hollandaise unjustly took the Mother seat. From a cooks position, I will say: if you can make Hollandaise, you should definitely have the grounding to make mayonnaise whereas being able to make mayonnaise doesn't necessarily equate to being able to make Hollandaise. As far as education of the cook goes, making Hollandaise is more significant than making mayonnaise. What this really made me want to do, though, is attempt to make a mayonnaise with softened butter instead of oil to make a richer way to butter toast...

[@hamishfox]

Brings new meaning to "lost in the sauce"

[@ntnnot]

Impressive detective work. Truly. Basically a glitch in history due to an inexact translation.

[@Oscar-mi7yi]

Alex... Just how have you got so good at this? Honestly incredible. You have come so far, and are just getting exponentially better. What a phenomenal series, near perfection. Thank you

[@jessesmart4]

Alex I have waited for this sauces series for so long, and now that is complete all I can say is, thank you. Your content is truly spectacular and I hope that you receive the recognition from the world that you do. To me you have a PHD in food.

[@kinlyki]

Wikipedia deleted the entire sections of Mayonnaise vs Hollandaise

[@User9681e]

What did you expect ?

[@HenryLeslieGraham]

unfortunately alex did OR original research. and thats not allowed per wikipedia moderators

[@MKJay]

@@HenryLeslieGraham OR?

[@matthewlavin5633]

@@HenryLeslieGraham I don't agree. In this case Alex did the exact opposite of Original Research, he went back and searched the Primary Sources written hundreds of years ago by the original authors. None of the writings were based on anything that he personally did, i.e. he didn't cook some food and then try to write on Wikipedia that this is the best way to cook this food while citing his own experience. The article was specifically citing the original primary source documents, which is the correct and required practice on WIkipedia.

[@kaldogorath]

@@MKJay Original research

[@Salahare]

Goes to check the wiki article two days later and sees everything moved around significantly and mayo is still shunted off to the side as an "historical addition" QwQ woooow

[@danb6118]

"modern addition" right now even :O

[@DanielMores]

"not ON my watch" But seriously, this episode feels like a Dan Brown thriller :-D

[@peasfullfare197]

Wow Alex! Love this series by the way. I am amazed and jealous you got a private viewing of the first edition of larousse gastronomique by Prosper Montagné 1938. This is some next level stuff my friend! Bravo

[@jshoover2199]

I find myself excitedly anticipating your videos. Small cinematic masterpieces that are as informative as informational. Thank you so much. You enrich my life!

[@GuerkHD]

At this moment (April 2021) the article for French Mother Sauces includes mayonnaise as a special case at the end of the list and even lists it in the section where the basic recipe for each mother sauce is listed as a "sixth" mother sauce.

[@clericsson]

As of 12:01 12 December 2020, the section for "The special case of Mayonnaise sauce" was removed. The editor of the page notes: "Mayo does not net a full heading, the explanation has been moved to the tail of the list in the history section." I don't know what to feel about this, given what we saw in the video.

[@BushXCGL]

That restricted part of the library is so beautiful.

[@johnnyeffable]

I did not expect to become so emotionally invested in a wikipedia edit today

[@dieushade]

Tu es tellement obsessif que c'en est profondément satisfaisant! Tu es awesome! :)

[@v7ran]

Escoffier and Carême were probably rolling in their grave until you came along to correct history. Bravo, Alex

[@ggd2192]

The 10 dislikes are the people who wrote the wikipedia sauce article

[@badreddine.elfejer]

Or maybe those who want more sauce theory videos

[@isweartofuckinggod]

I think at least one is William Heinemann.

[@ClericalConsequences]

Probably English too

[@giacomoalloatti2426]

Last episode of the seasoning

[@TREBLEANDSONIDO]

Dear Alex, Please, never stop doing what you are doing, how you are doing it and especially why you are doing it. Thank you for all the knowledge, smiles and lessons.

[@trisuryasaha5447]

Such an amazing video. Loved the journey of rediscovery . Your enthusiasm is truly commendable .